Extracellular Polysaccharide Extraction from Streptococcus thermophilus in Fermented Milk

Lactic acid bacteria such as Streptococcus thermophilus are known to produce extracellular polysaccharide (EPS) in fermented foods that enhance the creaminess and mouthfeel of the product, such as yogurt. Strains producing larger amounts of EPS are highly sought-after, and therefore, robust and accu...

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Detalles Bibliográficos
Autores principales: Wa, Yunchao, Chanyi, Ryan Matthew, Nguyen, Hanh Thi Hong, Gu, Ruixia, Day, Li, Altermann, Eric
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2022
Materias:
Methods and Protocols
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9045140/
https://www.ncbi.nlm.nih.gov/pubmed/35343770
http://dx.doi.org/10.1128/spectrum.02280-21

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9045140/
https://www.ncbi.nlm.nih.gov/pubmed/35343770
http://dx.doi.org/10.1128/spectrum.02280-21

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